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One of the most important aspects of staying healthy is nutrition. Here at Dr. Snelling’s office we like to cook and enjoy sharing our ideas and recipes. Cooking at home from scratch is healthier and more inexpensive than eating prepared meals or going out to restaurants. Another benefit is you know exactly what’s going into your food. No preservatives, no artificial flavors or colors, no MSG, no trans fats and no high fructose corn syrup. Cooking from scratch is also a lot easier than you might think! Cooking is an important skill to learn and pass on to future generations. It’s a wonderful way for families to spend time together, preparing and eating meals together nourishes the bodies, minds and spirits of the entire family.
In each issue of our newsletter, we like to share a recipe. Below are the collected recipes from back issues of the newsletter.
Volume III, Issue 1 – January/February 2009
Traditional macaroni and cheese or macaroni pie recipes call for baking in the oven once you have everything mixed together. I call my recipe Mac-N-Chee because it skips this step and is an easier, more casual dish. It’s much better tasting than the stuff that comes out of a box and requires very little effort and no more time because you make the sauce while the pasta boils. The benefit of this little effort is that you know exactly what you’re eating! You can also substitute whole-wheat or gluten-free pasta.
2 Tsb. butter
2 Tsb. flour (rice flour is a good gluten-free substitute for wheat flour)
1 cup of milk (or more if you want/need it)
1 cup (or to taste) of grated cheese (sharp cheddar is good or experiment with your favorite cheeses)
1 pound of macaroni, rotini, fusili, farfalle, rigatoni or whatever pasta you like.
Salt and Pepper
You can also use a gluten-free cookie mix, such as "Cherrybrook Kitchen" brand, for those with food sensitivities. This brand is also free of dairy, nuts, peanuts and eggs- just choose your goodies accordingly for a allergen-free treat!
The holidays can be a really busy time of year and I hope this easy recipe will be a time saver.
Volume II, Issue 2 – July/August 2008
2 cups yogurt, vanilla (or plain or soy yogurt with 1 Tbsp. honey or a couple drops of liquid stevia to taste mixed in)
1 cup blueberries
1 cup small whole strawberries, or sliced large ones
4 Tbsp. granola of your choice
2 Tbsp. chopped nuts – raw almonds or unsalted pecans or walnuts
Good for breakfast or dessert!
Cleansing Vegetable Soup Recipe
Volume II, Issue 1 – January/February 2008
Here’s a simple and delicious recipe for vegetable soup that is also very cleansing for your body. It’s best if the ingredients you use are organic. Amounts are according to your taste. You can’t really go wrong here. Soup is pretty easy.
1 28-oz. can of crushed tomatoes
1-2 Tablespoons Olive Oil or Grapeseed Oil
1 Large Onion, finely chopped
2-10 cloves of Garlic, minced (whatever your taste allows)
Parsley, chopped fresh or dried
Oregano, chopped fresh or dried
Basil, chopped fresh or dried
Salt and fresh ground Pepper to taste
Any combination of the following in any amount, cut into bite sized pieces:
Soup also freezes well. Make a bunch and store it in single serving (or family-meal sized), freezer-safe containers for future meals.
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